Peaches are one of my favorite fruits. I enjoy them fresh or baked into treats like Peach Crumb Cake Bars or Bisquick Peach Cobbler.
To preserve their flavor and extend the season, I combined ripe peaches with sweet mangoes and turned them into a simple, flavorful jam.
I pureed the mangoes for a smoother base and cut the peaches into small cubes for pleasant texture. If you prefer a chunkier jam, you can cube the mangoes as well.
This recipe doesn’t use commercial pectin. I didn’t plan to store the jam for a long time, so I used a moderate amount of sugar to let the fruit flavor shine. If you want to keep the jam longer, increase the sugar and process the jars in a boiling water bath for 15 minutes, or freeze portions in airtight containers or freezer bags.
-
2
cups
mangoes, peeled
about 2 fresh mangoes -
3
cups
peaches, unpeeled
about 3 fresh peaches -
1
cup
sugar -
1
teaspoon
vanilla extract
-
Coarsely chop or puree the mangoes. Combine the mangoes, diced peaches, and sugar in a heavy-bottomed pot and stir to combine.
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Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, for 40 to 50 minutes or until it reaches a thick, jam-like consistency. Remove from heat and stir in the vanilla extract.
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Ladle the hot jam into sterilized jars and seal. For longer storage, process the jars in a boiling water bath for 15 minutes. Alternatively, cool and freeze the jam in airtight containers.
Serve this mango-peach jam on toast, biscuits, yogurt, or use it as a filling for pastries. The combination of sweet mango and tender peach makes a bright, summery preserve that highlights the fruit rather than overpowering it with sugar.